Zaatar Olive Focaccia Bread (Printable)

Fluffy focaccia enriched with zaatar spice, olive oil, and Kalamata olives for a Mediterranean-inspired treat.

# What You'll Need:

→ Dough

01 - 4 cups bread flour
02 - 2 1/4 teaspoons active dry yeast
03 - 1 1/2 teaspoons fine sea salt
04 - 1 1/3 cups warm water (about 104°F)
05 - 1/4 cup extra virgin olive oil, plus more for drizzling

→ Topping

06 - 2 tablespoons extra virgin olive oil
07 - 2 tablespoons zaatar spice blend
08 - 2/3 cup pitted Kalamata olives, halved
09 - 1 teaspoon flaky sea salt

# Method:

01 - Dissolve yeast in warm water and let stand for 5 minutes until foamy.
02 - In a large mixing bowl, whisk together bread flour and fine sea salt.
03 - Add yeast mixture and 1/4 cup olive oil to flour mixture and stir until a shaggy dough forms.
04 - Knead dough on a lightly floured surface or with a stand mixer dough hook for 8 to 10 minutes until smooth and elastic.
05 - Transfer dough to a lightly oiled bowl, cover, and allow to rise in a warm place for 1 hour until doubled in size.
06 - Oil a large baking sheet or 9x13 inch pan. Punch down dough and press it evenly into the pan. Cover and let rise for 30 minutes.
07 - Preheat oven to 425°F.
08 - Dimple the surface of the dough deeply with your fingers. Drizzle with 2 tablespoons olive oil, then evenly distribute zaatar, olives, and flaky sea salt on top.
09 - Bake for 20 to 25 minutes until golden brown and edges are crisp.
10 - Allow to cool slightly before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It tastes like you spent hours at a Mediterranean bakery, but it only takes two hours start to finish.
  • The zaatar transforms simple dough into something exotic without requiring obscure ingredients or complicated techniques.
  • It's vegan, naturally impressive, and works equally well as a midnight snack or elegant appetizer.
02 -
  • If your dough feels impossibly sticky, resist adding more flour—a wet dough makes a more open, feathery crumb; trust the process.
  • Pat your olives dry before scattering them, or they'll weep moisture and create damp, dense patches that won't crisp.
  • Zaatar loses its brightness and complexity over time; buy it from a store with good turnover and keep it in an airtight container away from light.
03 -
  • If your kitchen is cold, place the bowl on top of a heating pad or in an oven with the light on to speed up rising without drying out the dough.
  • The dough temperature matters more than room temperature; use slightly warmer water in winter to compensate for cold kitchens, or cooler water in summer to slow fermentation and develop more flavor.
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